Description
Simple and flavorful roasted chicken legs with crispy skin, seasoned with lemon pepper for an easy oven-baked meal.
Ingredients
- 2 skin-on, bone-in chicken leg quarters (or 4-6 drumsticks)
- 1 tablespoon unsalted butter, softened
- 1/2 tablespoon lemon pepper seasoning (or your preferred poultry seasoning)
- Non-stick cooking spray
Instructions
- Prepare your chicken: Preheat oven to 300°F (150°C). Pat the chicken leg quarters or drumsticks thoroughly dry with paper towels. Lightly coat a casserole dish with non-stick spray.
- Season the chicken: Smear the softened butter evenly over the skin of each chicken piece. Liberally season both sides of the chicken with lemon pepper seasoning or your chosen blend. Place the seasoned chicken into the prepared casserole dish.
- Initial slow roast: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 1 hour.
- Crisp the skin: After one hour, remove the foil and discard it. Increase the oven temperature to 425°F (220°C). Baste the chicken with any juices that have collected in the dish. Return the uncovered dish to the oven and continue to bake for another 20-30 minutes, or until the skin is beautifully golden brown and crispy, and the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
- Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.
Notes
- Ensure the internal temperature reaches 165°F for food safety.
- Substitute lemon pepper with any preferred seasoning blend.
- Use drumsticks for smaller portions or leg quarters for heartier servings.